Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/2016
Título: Lipid content of frozen fish: comparison of different extraction methods and variability during freezing storage
Autor: Ramalhosa, Maria João
Paíga, Paula
Morais, Simone
Alves, M. R.
Delerue-Matos, Cristina
Oliveira, M. Beatriz P. P.
Palavras-chave: Fish
Extraction methods
Lipids
Fat content
Data: 2012
Editora: Elsevier
Relatório da Série N.º: Food Chemistry; Vol.131, Issue 1
Resumo: In this work, a microwave-assisted extraction (MAE) methodology was compared with several conventional extraction methods (Soxhlet, Bligh & Dyer, modified Bligh & Dyer, Folch, modified Folch, Hara & Radin, Roese-Gottlieb) for quantification of total lipid content of three fish species: horse mackerel (Trachurus trachurus), chub mackerel (Scomber japonicus), and sardine (Sardina pilchardus). The influence of species, extraction method and frozen storage time (varying from fresh to 9 months of freezing) on total lipid content was analysed in detail. The efficiencies of methods MAE, Bligh & Dyer, Folch, modified Folch and Hara & Radin were the highest and although they were not statistically different, differences existed in terms of variability, with MAE showing the highest repeatability (CV = 0.034). Roese-Gottlieb, Soxhlet, and modified Bligh & Dyer methods were very poor in terms of efficiency as well as repeatability (CV between 0.13 and 0.18).
Peer review: yes
URI: http://hdl.handle.net/10400.22/2016
ISSN: 0308-8146
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0308814611011010
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